Personal Pecan Pie Brownies

As Fall is approaching (I hear it’s officially here on September 22nd), I’m trying to get in the “Fall Spirit”. Every year it’s a little tough to transition from Summer to Fall in South Florida… because, well… the only tell-tale sign that Fall has arrived is that Pumpkin Spiced Latte’s are back at Starbucks! hah

But, Seriously.

It’s like 1000 degrees outside! I break into a full sweat just walking to the car most mornings. Seriously. People up north are breaking out cute boots & scarves while I’m just wishing it was “work appropriate” to show up in my bathing suit. For. Real.

Anyways, I took last week of from blogging to re-fresh my brain, but I realized I never gave you the final course to our Southern Food & Beer Pairing! SHAME. ON. ME.

We paired the Pecan Pie Brownies with the Southern Tier 2X Double Milk Stout. Milk stouts are made with lactose, a sugar derived from milk. Yeast cannot ferment lactose, so it’s creamy sweetness is left behind in the finished beer. The Double Milk Stout has a bigger grain and hop bill resulting in 7.5 ABV (Alcohol by Volume) and 50 IBU (International Bittering Units). Despite the hoppy IBU score, this beer is smooth, creamy, full of roasted coffee and sweet chocolate notes with low carbonation and a medium mouthful. I typically don’t like stouts; to me they taste like day old black coffee but I love this milk stout. Chocolate milk meets after dinner espresso all wrapped up in a tasty brew. I’m sold and I think you will be too.

Ingredients:

Directions:

Preheat oven to 325ºF. Spray 6 ramekins with non-stick cooking spray (or Baker's Joy). Mix together brownie batter according to box directions. Divide evenly among the 6 prepared ramekins. Bake for 25-30 minutes until just under-cooked in the centers. Allow to cool.

While brownies are cooling, bump oven up to 375ºF and prepare pecan pie filling. Whisk together light corn syrup and brown sugar until well combined and smooth. Add eggs and vanilla extract and continue to whisk until combined. Next add butter (and 1-2 TBS bourbon if adding). Once mixture is well combined, fold in the chopped pecans. Spoon about 2 tablespoons of filling into each of the par-baked brownies in ramekins. Bake for an additional 20-25 minutes or until topping is set.

Eat hot straight out of the ramekin with a scoop of ice cream on top (or if you've got serious will power, you can allow them to cool & pop the brownies out of the ramekins to serve).

I do love autumn in New York but we’re not quite there yet. Most days are still in the 70’s and even low 80’s so I won’t be breaking out the boots and scarves just yet. But I’ll have a brownie, though!